How to Make No Knead Crusty Bread
- In a large mixing bowl, whisk together flour, salt, yeast, and sugar. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
Note: Regular active yeast can be used in place of the instant or rapid rise yeast but it will need to be activated in 1/4 cup warm water with 1 tsp sugar. Stir and let sit for 5-10 minutes. However, the rapid rise works the best.
- Heat oven to 450 degrees. Once the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Remove hot pot from the oven and carefully drop in the dough. You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat, such as a 5.5 quart cast iron enamel covered pot.
You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.